At RH restaurant at the Andaz West Hollywood hotel, chef Sebastien Archambault has revamped the menu to reflect his southwestern France roots. At left, Cosmochello and Mr. Plant cocktails. (Axel Koester / For The Times)
Andaz’s RH serves a mushroom and green onion tart. (Axel Koester / For The Times)
Perigord tourrain soup as served at RH at the Andaz. (Axel Koester / For The Times)
RH in the Andaz has an open kitchen with marble counters, a central island and glass-fronted refrigerators. (Axel Koester / For The Times)
The RH burger is made with Black Angus beef and is served with foie gras and earthy morel mushrooms. (Axel Koester / For The Times)
RH restaurant’s artisan pork sausage. (Axel Koester / For The Times)
German Broggi selects a bottle from the wine gallery at RH at the Andaz. The wine list includes a selection of wines from southwest France, including some offered by the glass. (Axel Koester / For The Times)
Yeasty cake combines with rum and fruit to delicious effect in RH’s baba au rhum dessert. (Axel Koester / For The Times)
RH restaurant’s silky Monbazillac gelee is made with sweet white Monbazillac wine from the Dordogne and ripe berries. (Axel Koester / For The Times)
Some of the large-table seating at RH at the Andaz West Hollywood on the Sunset Strip. (Axel Koester / For The Times)
